For the Toffifee spread finely chop 44 Toffifees (4 remain for decoration) (with a good blender you can also leave them whole) and puree together with the whipped cream in a kitchen blender.
Let the blender run continuously for 3 minutes so that the hazelnuts are also chopped really finely. Simmer the pureed cream together with the coconut oil in a saucepan for 2 minutes. Stir constantly while doing this.
After the fat is completely stirred in and everything has simmered well, pour the Toffifee spread into prepared jars.
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